YELLOW CURRY 40g

$4.80

A mild tasty curry mix that is ideal with chicken and seafood (SML PKT).

   
Weight 0.05 kg
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Product Description

A mild tasty curry mix that is ideal with chicken and seafood (SML PKT).
 
Contains: Turmeric (Alleppey), coriander seed, paprika, turmeric (Madras), cumin, fennel, ginger, cassia, chilli, cardamom.

Description & Use:
Use in Thai and Asian dishes when yellow curry is called for. Makes a delicious "Captain Curry". 

 
Nutrition data: (applies to dry spice mix only).
 
 
Per 100g
Energy (kj)
 1460.10
Protein (g)
 11.27
Fat (g) Total
 13.20
Fat (g) Saturated
 1.78
Carbohydrate (g)
 35.29
Sugars (g)
 16.85
Sodium (mg)
 42.17
 
THE CAPTAIN’S YELLOW CURRY with chicken and red lentils

8 drumsticks or 8 mixed chicken pieces
2 Tabs Herbie’s Yellow Curry mix
1 Tabs natural yoghurt
2 Tabs oil or ghee
3 Tabs red lentils, rinsed
2 onions sliced
1 clove garlic, crushed
1 fresh red chilli, sliced, seeds removed

Mix the curry mix with yoghurt.
Rinse chicken and pat dry, then marinate in curry/yoghurt mix for 30 minutes.
Gently fry one sliced onion in oil until well browned and caramelised. Set aside.
In same pan, heat remaining oil and brown chicken well.
Add remaining onion and garlic, cook for 2 minutes, then add lentils, chilli and 1 cup water.
Simmer about 40 minutes until chicken is cooked and lentils are soft.
Remove lid and reduce a little before serving.
 

 

SKU:SKU36220.

Product Description

A mild tasty curry mix that is ideal with chicken and seafood (SML PKT).
 
Contains: Turmeric (Alleppey), coriander seed, paprika, turmeric (Madras), cumin, fennel, ginger, cassia, chilli, cardamom.

Description & Use:
Use in Thai and Asian dishes when yellow curry is called for. Makes a delicious "Captain Curry". 

 
Nutrition data: (applies to dry spice mix only).
 
 
Per 100g
Energy (kj)
 1460.10
Protein (g)
 11.27
Fat (g) Total
 13.20
Fat (g) Saturated
 1.78
Carbohydrate (g)
 35.29
Sugars (g)
 16.85
Sodium (mg)
 42.17
 
THE CAPTAIN’S YELLOW CURRY with chicken and red lentils

8 drumsticks or 8 mixed chicken pieces
2 Tabs Herbie’s Yellow Curry mix
1 Tabs natural yoghurt
2 Tabs oil or ghee
3 Tabs red lentils, rinsed
2 onions sliced
1 clove garlic, crushed
1 fresh red chilli, sliced, seeds removed

Mix the curry mix with yoghurt.
Rinse chicken and pat dry, then marinate in curry/yoghurt mix for 30 minutes.
Gently fry one sliced onion in oil until well browned and caramelised. Set aside.
In same pan, heat remaining oil and brown chicken well.
Add remaining onion and garlic, cook for 2 minutes, then add lentils, chilli and 1 cup water.
Simmer about 40 minutes until chicken is cooked and lentils are soft.
Remove lid and reduce a little before serving.